Holiday Ham, Three Ways

Ingredients for Holiday Ham, Three Ways

• One 12-6.4kg cured and smoked bone-in ham, preferably with a layer of fat

• 350ml peach preserves

• 240ml Dijon mustard (preferably country Dijon)

• 1/2 cup cider vinegar

• 1 tablespoon fresh thyme leaves

• 4 medium shallots, finely chopped (about 325ml )

• 350ml hot pepper jelly

• 180ml orange juice

• 3 tablespoons finely grated garlic

• 3 tablespoons finely grated ginger

• 3 tablespoons whole allspice, crushed

• 1 tablespoon cayenne pepper

• 240ml pure maple syrup

• 60ml smoked paprika

• 2 tablespoons ground cinnamon

• 2 tablespoons ground cumin

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons coarsely ground black pepper

• Biscuits or soft dinner rolls

• Spicy Honey Mustard

• Pickles

• A roasting pan with rack

Preheat oven to 177°C, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.

In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).

Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.

Position roasting rack in roasting pan; pour 475ml water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 204°C.

Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 57°C when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.

Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.

Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.